@modhippiehabits: Let’s preserve zucchini! 🌱 🧊 To Freeze: Blanching is not necessary! So just cut up zucchini into chunks for stir-fry dishes or stews or grate for bread and muffins later. Pre-freeze on lined sheet pans and transfer to airtight containers. 💨 Dehydrating: Once again, blanching is not necessary. Cut into thick half-rounds and dehydrate for about 12 hours at 135° (vegetable setting) until the zucchini is crunchy. If using an oven dehydrate on the lowest setting with the oven door vented for about 3-4 hours or until zucchini can snap. Store in an airtight container. 🫙 Zucchini Relish: 1.5Lbs Zucchini, in matchsticks 1 Large Yellow Onion, diced 1 Cup Diced Peppers (to clarify, measure one cup *after* dicing.) 1.5 Cups White Vinegar 1/2 Cup Water 2 Tbs Salt 1 Heaping Tsp Celery Seed 1 Heaping Tsp Dill Seed 🌱 Combine all vegetables and salt and mix well. Set aside for 2 hours or overnight to draw out excess water. Drain, rinse, then drain again. Add remaining ingredients to the squash mixture, bring to a boil and then reduce heat and let simmer for 30 minutes until liquid has started to thicken. Transfer to airtight jars and refrigerate for up to a month or use the water bath canning method and process for 10 minutes and store up to a year. #foodpreservation #canning #urbanhomestead #lowwaste #zerowaste #slowliving #denver #stasherbag #healthylifestyle #zucchini #lowwasteliving #harvest #foodwaste #urbanfarming
